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5.0 from 30 votes

Black Eyed Peas, Tofu Thyme Ricotta, Deep Dish Pizza Vegan Recipe

This Deep Dish Pizza vegan has spiced black eyed peas, layered with Tofu Thyme Ricotta, tomato sauce and cheese shreds. A hoppin john lasagna pie. Dairy-free recipe.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 268 kcal
Course: Main Course
Cuisine: Fusion , Vegan , gluten-free

Ingredients

Black Eyed Peas:
  • 3/4 cup dried black eyed peas soaked for 2-4 hours in warm water. or 1.5 cups cooked/canned peas.
  • 2 tsps oil
  • 1/2 medium red onion or other onion chopped
  • 1/2 a Serrano chili pepper or 1/2 green bell pepper chopped
  • 1 bay leaf
  • 1/2 cup tomato basil or italian herb pasta sauce
  • 1 tsp italian herb blend
  • 1 tsp garlic powder
  • 1/2 tsp salt or to taste
  • a very generous dash of black pepper or red pepper flakes
  • 1 cup water Use 1/2 cup water if using precooked beans
Tofu thyme Ricotta:
  • 1 package firm tofu well crumbled. 16 oz
  • 1 tsp garlic powder
  • 2-3 tsps dried thyme
  • 1 tsp italian herb blend
  • 1 Tbsp EVOO extra virgin olive oil
  • 2 tsps apple cider vinegar
  • 1/2 tsp salt or to taste
Pizza:
  • 1 recipe deep Dish Crust
  • 2 cups pasta sauce or marinara or other tomato sauce

Instructions

Black eyed Peas:
    Cup of Yum
  1. Soak the black eyed peas for 2-4 hours. Wash and drain to use. In a pan, add 2 tsps oil and heat on medium heat. Add onions, bay leaf and chili pepper or green pepper. Cook until golden. Add 1/2 cup pasta sauce, herbs, salt, garlic, black pepper, mix well and cook for a minute. Add soaked black eyed peas and water and cover fully and cook on low-medium heat for 30-40 minutes or until tender. (the duration of soaking and old/new batch of peas will determine the cook time. add more water and cook longer if needed). If using cooked/canned peas, add 1/2 cup water and mix and cook for 15-20 minutes until almost dry. Taste and adjust salt and spice. Or you can use any Indian spiced black eyed pea stew from the blog.:) Use less water to make a dryer stew.
Tofu Thyme Ricotta:
  1. Crumble the Tofu well. Add all the ingredients and let sit for 10 minutes. Taste and adjust salt and herbs if needed.
Pizza:
  1. Make the dough. Add the yeast, sugar to warm water. Add flours, herbs, salt to the frothy yeast mixture. Knead to make a smooth dough. Let the dough sit covered till you prepare the rest of the ingredients. I left it on the counter for 15 minutes. Punch the dough and roll out to two 8 -9 inch round. Press the dough into a cake pan and push the edges up using your fingers or knuckles. Spray water on top. Bake the dough in pre-heated 400 degrees F / 200ºc for 6-7 minutes.
  2. Remove from oven and Add 1/3 cup pasta sauce. Top with half of the black eyed peas, even them with a spatula, top with half of the tofu ricotta. Add other layers of choice like greens or mushrooms. top that with 1/2 cup pasta sauce. Top with non dairy cheese(optional).
  3. Bake at 400f / 200ºc for 20-22 mins. Cool for 2 minutes then slice and serve.

Notes

  • Nutritional values based on one serving

Nutrition Information

Calories 268kcal (13%) Carbohydrates 32g (11%) Protein 16g (32%) Fat 9g (14%) Saturated Fat 1g (5%) Sodium 830mg (35%) Potassium 1086mg (31%) Fiber 6g (24%) Sugar 10g (20%) Vitamin A 700IU (14%) Vitamin C 12.8mg (14%) Calcium 113mg (11%) Iron 6.1mg (34%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 268

% Daily Value*

Calories 268kcal 13%
Carbohydrates 32g 11%
Protein 16g 32%
Fat 9g 14%
Saturated Fat 1g 5%
Sodium 830mg 35%
Potassium 1086mg 23%
Fiber 6g 24%
Sugar 10g 20%
Vitamin A 700IU 14%
Vitamin C 12.8mg 14%
Calcium 113mg 11%
Iron 6.1mg 34%

* Percent Daily Values are based on a 2,000 calorie diet.